We all loved this pie! I followed the recipe exactly and it turned out beautiful. Very easy to make and it slices beautifully. I bought the pie crust ready made and this recipe filled two of the tenderflake deep dish pie crusts perfectly (hint – they are not very deep). I am making this again today and the only thing I will do differently is add a tsp of coconut extract to the white layer as I found the flavour very mild, also I will put white layer in the bottom then chocolate then whipped cream so it looks more layered.
I really loved this pie because it was more of a coconut cream and had none of the gritty taste from chunks of coconut which my kids don’t like in other coconut pies. Great recipe.
This dessert is a Hawaiian classic that you can find at just about any restaurant on the islands. While it might look like a simple dessert before it’s sliced, this is a layered pie that’s full of flavors – and it looks amazing! At first glance, you might think it’s a chocolate-vanilla combo, but there’s way more to this dessert than that.
First, you start with a coconut custard that comes together in a couple of minutes on the stove, then you melt some chocolate chips and stir half of your coconut pudding mixture into the melted chocolate. Your coconut chocolate layer goes into the pie crust and is then topped with the remaining coconut pudding – top that bad boy off with whipped cream or frozen whipped topping and you’ve got yourself a traditional Hawaiian dessert that steals the show every time!
This pie is amazing. I used an oreo crust and didn’t bother with making whipped cream. I just used Reddi Whip and added it right before eating. I also added a tsp of coconut extract and a small handfull of coconut flakes to the plain coconut pudding. It was pretty easy to make and very good.
Since the making of the chocolate layer is pretty straightforward – melt your chocolate and then stir in half of the coconut mixture – we’ll go over the making of the coconut pudding. Whisk your cornstarch and water together to make a slurry, then combine your coconut milk, milk and sugar in a saucepan over medium-high heat. Bring mixture to a boil, then reduce heat and stir in slurry; this thickens your custard and helps it set, along with helping it thicken and set the chocolate layer as well. When you cut into it, you get crisp, clean layers and the combo is subtly sweet and so yummy.
1 9-inch unbaked pie shell
1 (14 oz.) can coconut milk
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